O. Addison Gethers e-mail address : [email protected] or [email protected] window live messenger: [email protected] aim: durangoadd64 skype: cowboys62 yahoo messenger: OADDISONGETHERS
----- Original Message ----- From: "Patricia LaFrance-Wolf" <[email protected]> To: "blind-diabet...@yahoogroups. Com" <[email protected]>; "acb-diabet...@acb. Org" <[email protected]> Sent: Tuesday, December 16, 2008 7:29 PM Subject: [acb-diabetics] sort of diabetic recipe for fruit cake December 2008 This flavorful fruitcake is quite moderate in carbs compared to the real thing. ---------------------------------------------------------------------------- ---- Ingredients & Methods Makes 1 loaf, 10 slices per loaf. 1/3 cup dried apricots, chopped ¼ cup seedless California raisins ¼ cup chopped dates ¼ cup slivered almonds, lightly toasted 1 tbsp lemon juice 2 tsp rum extract 1 tsp vanilla extract 1 tsp grated lemon peel 1 3/4 cups Low-Carb Bake Mix 3/4 cup SPLENDA® Granular 3/4 tsp baking soda 2 eggs, separated ¼ cup butter, softened ½ cup yogurt ICING: 3/4 cup Confectioner's Sugar Substitute 2 tbsp butter, melted ¼ cup Da Vinci® Sugar Free French Vanilla Syrup, OR Low-Carb Pancake Syrup table with 2 columns and 6 rows Nutrition at a Glance NUTRITIONAL WITH / WITHOUT ICING Calories 130.7 / 106.4 Protein 6.1 / 5.2 g Fat 8.3 / 6.6 g fat Carbs 7.7 / 6.3 g table end Method: In medium bowl, combine dried apricots, raisins, dates and almonds. Stir in lemon juice, rum extract, vanilla extract and lemon peel. Set aside. In another medium bowl, combine Low-Carb Bake Mix, SPLENDA® Granular and baking soda. In food processor with whipping assembly, whip egg whites until stiff. In mixing bowl with electric mixer, beat egg yolks and butter together. To egg yolk mixture, add half dry ingredients, yogurt and remaining dry ingredients. Fold egg whites into batter and stir in fruit and nut mixture. Spread evenly in two greased nonstick 53/4 x 31/4 x 21/4 inch (15 x 8 x 6 cm) mini loaf pans. Bake in 300°F (150°C) oven 35 to 40 minutes, or until cake tester comes out clean. Let cool in pans on wire rack 10 minutes. Turn out and frost with Icing. Cover and store at room temperature for 2 days. Refrigerate thereafter. Icing: In small bowl, whisk together Confectioner's Sugar Substitute, butter and Da Vinci® Sugar Free French Vanilla Syrup or low-carb pancake syrup. Add extra syrup as needed. Recipe from Splendid Low-Carb Desserts by national best selling cookbook author, Jennifer Eloff ( --~--~---------~--~----~------------~-------~--~----~ You received this message because you are subscribed to the Google Groups "Deaf-Blind Inspirational Life Group" group. To post to this group, send email to [email protected] To unsubscribe from this group, send email to [email protected] For more options, visit this group at http://groups.google.com/group/DBILG?hl=en -~----------~----~----~----~------~----~------~--~---
